SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)
Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.
Provided by Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
- In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
- Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
- Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.
HOMEMADE ALBONDIGAS SOUP
This soup reminds me of when I was young, staying home from school. My grandmother would make this for me. It is so good and flavorful. It is great for a cold rainy day, or any day you feel like it. You can substitute any of the veggies for ones you like better. My grandmother would also make Mexican rice and scoop some into my bowl to make it even better!
Provided by Melissa Washington
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
- Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
- Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 275 calories, Carbohydrate 26 g, Cholesterol 46.4 mg, Fat 12.1 g, Fiber 4.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 159.4 mg, Sugar 4.1 g
ALBONDIGAS
My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. -Wanda Knutson, Waco, Texas
Provided by Taste of Home
Time 35m
Yield 10 cups.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook onion, garlic and ½ cup tomato sauce with olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.
Nutrition Facts : Calories 300 calories, Fat 12g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1998mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
SOPA DE ALBONDIGAS
This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . .
Provided by CCLady
Categories Meat
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
- Stir in water, broth and tomato paste.
- Bring to a boil; add potatoes and carrots.
- Simmer 5 minutes.
- Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
- Add ground beef and rice and mix well.
- Form into 1-inch meatballs.
- Add, a few at a time, to the simmering soup.
- When all meatballs are added, bring soup back to boiling.
- Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.
ALBONDIGAS
This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all.
Provided by Belen
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
- Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
- Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 20.4 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 3.5 g, Protein 22.6 g, SaturatedFat 6.7 g, Sodium 899.8 mg, Sugar 6.1 g
ALBóNDIGAS DE LA FAMILIA RONSTADT (RONSTADT FAMILY MEATBALLS)
Fragrant with mint and cilantro and a hit of oregano, these delicate Mexican meatballs have served Linda Ronstadt's family for generations. They were lunch for her grandfather, or a soup course when the family gathered at her grandparent's house. The recipe, published in her memoir-cookbook hybrid "Feels Like Home: A Song for the Sonoran Borderlands" (Heyday, 2022), is different from many traditional albóndigas recipes, which use rice or soft vegetables like potatoes or carrots to bind the meatballs. It may seem like the meatball components won't come together when kneading at first, but stick with it. The poaching liquid becomes a broth, which benefits from skimming off the little bit of foam that appears before serving. A variation of the Ronstadt family meatballs first appeared in The Times in 1989.
Provided by Kim Severson
Categories dinner, lunch, meatballs, appetizer, main course
Time 50m
Yield 6 to 8 servings (about 65 meatballs)
Number Of Ingredients 10
Steps:
- Heat your broiler. Put the ground beef in a large bowl.
- Broil the fresh tomatoes just until the skins can be removed easily (the skins will split and char in spots), 7 to 10 minutes. Peel the tomatoes, remove the seeds and purée the flesh in a blender. There should be about 1 1/2 cups.
- Add the mint, cilantro, scallion, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper to the meat; mix well. Add the tomato purée and knead the mixture until incorporated.
- Bring 6 cups of water to a boil in a large pot or Dutch oven. Add the oil or melted lard to the meat mixture, incorporating it by kneading. The mass should be neither dry nor too liquid. Test the mixture by forming a piece into a ball the size of a walnut. It should hold together.
- Proceed to form walnut-size balls, and then drop a few at a time into the boiling water. Cook for 5 to 8 minutes, until all the meatballs are cooked through. Serve the meatballs in the liquid in which they were cooked, with lime wedges on the side.
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